Stuffed olives

Preparation:

Preparation: Sweet and tender green olives are needed, not too small as there are in Ascoli, and you will have to free them from the stone, cutting them in a spiral with a sharp knife. For the filling, brown the usual chopped herbs in the oil and add the pork, veal, half a chicken breast (if you want luxury olives), the chicken liver and let it brown slowly, adding half a cup of milk . When it is absorbed, put two fingers of white wine in the saucepan and finish cooking covered. Then pass everything through a meat grinder together with the raw ham, and then mix with the egg, a little nutmeg, plenty of Parmesan cheese and the firm béchamel, so that the mixture is smooth and soft. In the meantime, you will have kept the pitted olives in fresh salted water so that they do not turn black and you will fill them. Then you'll flour them, dip them in beaten egg and breadcrumbs, and finally fry them in hot oil.